This meal is an interpretation of Japanese food. It’s quite easy to make and isn’t very expensive either. The only thing you need is time. Make sure that you take a couple of hours for the meat to soak in the marinade and after being mixed in the mixer carry on with the hands.
You can also quickly pan-fry the meatballs in sesame, soy sauce and mirin before serving that way if you are planing to cook in advance, it warms them up and gives the meatballs a glaze.
2 large chicken breasts (675g)
300g smoked tofu
4 tbsp mirin
4tbsp soy sauce
2tbsp hoi sin sauce
1tsp sesame oil
according to taste shiso leafs
grated fresh ginger
a handful of breadcrumbs
Eggplants, dry Shitake mushrooms and sliced carrots
Frying oil and sesame oil mixed for the pan frying
1 cup Japanese rice
1 1/2 cup water
sushi rice seasoning vinegar
Make the meatballs
1. Add the ingredients in the mixer.
2. When well mixed take the mixture out of the mixer and place in a dish. Let the mixture marinate for a couple of hours but mix well a few times with hands.
3. With wet hands form meatballs in the palm of your hand.
4. Boil water in a pan. Place a bamboo steam basket on top. Use baking paper or banana leafs to steam the meatballs so that they don’t stick.
I steamed them 10-15 min. so that they don’t get too dry.
Vegetables & Steaming
1. Pour hot water onto the dry Shitake mushrooms. Let them soak for 30min.
2. Slice the eggplants, thinly cut the carrots ans shitake mushrooms.
3. In a frying pan (here a grill pan), pour the oil mix fry separately the eggplants, the carrots and the mushrooms. Set aside.
Rice & Meatballs
1. Rinse the rice.
2. In a pan add the water, rice and the nori seaweed. Bring to a boil and then reduce the heat on very low for 10 min.
3. When it is cooked add 3 tbsp of the sushi rice vinegar to provide a sweet and sour taste.
Serve with a coriander and sliced nori garnish.